Mini Taco Salads

My husband, in particular, loves taco salad. It's a running joke around our house that whenever I ask what I should make for dinner, he requests taco salad. To make it a little more interesting for me, I experiment with different taco salad delivery systems. This was a fun one.

First I sprayed 6-inch corn tortillas and fitted them in oven-proof bowls to make a bowl shape with the tortillas. I had purchased some of those thicker, artisanal-style tortillas, and they took a really long time to bake. I think the thinner kind would make better bowls.

I baked at 350F until the shells were crisp, about 30 minutes with the tortillas I had. Then we each filled them with our favorite taco salad ingredients, choosing from cooked rice, shredded lettuce, avocado, tomatoes, grilled chicken strips, sour cream and salsa.